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Thai
Pad Krapow (Thai Basil Beef) with Fried Egg
Screaming-hot basil beef over rice with a crispy-edged fried egg — Thailand's default comfort order.
468Calories
43.8gProtein
34gNet carbs
4.6gFiber
14.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 lb (450 g) 96/4 extra-lean ground beef
450 g
5 cloves garlic, smashed and chopped
15 g
2–4 Thai chilies, chopped (or 1 tsp chili flakes)
4 g
2 cups (200 g) green beans, cut short
200 g
½ onion (80 g), slivered
80 g
2⅔ Tbsp (40 g) coconut aminos
40 g
4 tsp (20 g) fish sauce
20 g
1 Tbsp (10 g) allulose
10 g
2 big handfuls (30 g) Thai holy basil (or Thai/regular basil)
30 g
3 large eggs
150 g
1⅔ cups (300 g) cooked rice
300 g
oil spray
4 g
Method
- Smash the garlic and chilies together roughly — uneven pieces are correct.
- Sear the beef in a ripping-hot misted wok, pressing flat and leaving it to crust before breaking up, 4 minutes. Garlic-chili in for 30 seconds.
- Green beans and onion, 90 seconds. Then aminos, fish sauce, and allulose tossed through until glossy.
- OFF heat: fold in the basil until it wilts and perfumes everything.
- Fry the eggs in the misted pan until the whites blister crisp at the edges and the yolks stay loose. One per plate over rice; broken yolk is the sauce.
Nutrition facts
Per serving.
Calories468
Total fat14.2 g
Total carbohydrate41.9 g
Dietary fiber4.6 g
Allulose3.3 g
Net carbs34 g
Protein43.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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